Trim away any excess fat from the chicken and pat dry with a paper towel. Place the chicken into a gallon-size plastic zip bag or an airtight container. Set aside.

In a large bowl, whisk together the yogurt, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Pour the marinade over the chicken, ensuring all the chicken is evenly covered.

Zip the bag shut or seal the container. Transfer the chicken to the refrigerator for at least 30 minutes or up to overnight (12 hours).

When you’re ready to cook, preheat the grill or griddle (over medium heat) just before removing the chicken from the refrigerator. Lightly brush the grill or griddle with a light coating of cooking oil (canola, vegetable, or avocado oil works great).

Use tongs to remove the chicken from the container and allow any excess marinade to drip off. Place the chicken onto the hot pan and cook for 8 to 10 minutes on each side. The chicken is done when the thickest part reaches 165°F on an instant read meat thermometer and the juices run clear.

Remove the chicken from the pan to a waiting plate and cover loosely with foil. Allow the chicken to rest for 5 to 10 minutes before serving.

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